Dairy-Free Yellow Cake
 
Prep time
Cook time
Total time
 
This versatile cake can be dressed up with your favorite frosting and filling. See the post above for suggestions and ingredient option. This recipe is from my book, Go Dairy Free: The Guide and Cookbook.
Author:
Recipe type: Dessert
Cuisine: American
Serves: two 9-inch cake layers
Ingredients
  • 2¾ cups all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs, separated (see egg-free option below)
  • ¾ cup dairy-free buttery spread or sticks, softened
  • 2 cups sugar
  • 1 tablespoon white vinegar or apple cider vinegar
  • 2 teaspoons vanilla extract
  • 1 cup + 3 tablespoons dairy-free milk alternative
Instructions
  1. Preheat your oven to 350ºF and grease and flour a 9 ×13-inch baking dish or two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. Put the egg whites in a medium mixing bowl. Beat with your hand mixer until the whites fluff up and are stiff but not dry.
  4. Put the buttery alternative and sugar in a large mixing bowl. Beat with your hand mixer until creamy. Add the egg yolks, vinegar, and vanilla and beat for 2 minutes, or until the mixture looks light and fluffy.
  5. Add about one-third of the flour mixture to the wet mixture in your large mixing bowl, followed by about one-third of the milk beverage and beat just to combine; do not overmix. Repeat two more times until the flour mixture and milk beverage are used up.
  6. Gently fold the stiff egg whites into the batter.
  7. Scrape the batter into your prepared pan(s) and even it out.
  8. Bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  9. Let cool for 15 minutes in the pan(s), before removing the cake(s) to a wire rack to cool completely before frosting.
  10. Cover the unfrosted cake and store at room temperature for up to 2 days. Once frosted, it should be refrigerated for up to 3 days, or individual slices can be wrapped in plastic wrap and frozen to enjoy later.
Notes
High Altitude Adjustments: Above 4000 feet, reduce the baking powder to 1 teaspoon and the sugar to 1¾ cups.

Egg-Free & Vegan Option: Omit the eggs. Increase the milk beverage to a scant 1¾ cups, the flour to 3 cups, the baking powder to 2 teaspoons, and the baking soda to 1 teaspoon (only use ½ teaspoon at high altitude). Add ½ teaspoon ground turmeric to the dry ingredients to achieve a notable yellow hue. Bake as directed above. The vegan option will also fit into 8-inch round pans, but with the smaller pans, the baking time should be reduced to 20 to 28 minutes.
Nutrition Information
Serving size: 1/16 cake (without frosting) Calories: 227 Fat: 5.3g Saturated fat: 1.5g Carbohydrates: 41.9g Sugar: 25.2g Sodium: 209mg Fiber: .7g Protein: 3.7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-yellow-cake